Salsa Chris

About Salsa Chris

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New packaging, same great salsa!

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We have had our signature rectangular packaging with colorful lids for nearly a decade. We pride ourselves with this premium reusable, microwavable and dishwasher safe package. Not to mention we really pop on the shelves. This update has been in the works for several months, but have opted to really streamline and modernize our look with a Sealed Square container! We maintain all the same features of our rectangle with the reusability, and most importantly, our colorful lids with the same shelf presence that will help you still find us on the shelves. Use our ‘Salsa Finder,’ to find the nearest store to you and pick one (or a few) up!

Here we come!

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We are excited to announce rollout into 3 amazing NW chains, Safeway Oregon, QFC and Fred Meyer! We will have Mild, Medium, Hot and Mean Green in Safeway and Medium, Hot and Verde in Freddy’s and QFC. We are honored to be authorized in these regional staples. We won’t be in every single store, but will be in a majority of them. Between these 3 chains we will span across Washington, Oregon, Idaho and even Alaska! Make sure you stock up for Cinco de Mayo and use our ‘Salsa Finder,’ for the closest one to you!

We’re officially back in Haggen!

We are happy to announce that we are officially back in all 15 Haggen Markets! This has been a long time in the making, but the hard work has paid off.

Haggen is a NW staple and proud to be back on the shelves with our Mild, Medium and Hot.

Check out our Salsa Locator to find a Haggen near you. Go grab some now!

Extreme Heat is back at select PCC Markets

I’m baaaaaaack! Our most requested flavor, Extreme Heat, is back at select PCC Natural Markets. Due to independent management, certain PCC stores will decide to offer Extreme on their shelves. We recommend calling beforehand, as stores can update shelves depending on sales and need. We are so excited to reintroduce Extreme Heat to the shelves. This has been a long road in the making, but well worth the wait.

Extreme Heat is hot and has a kick, but don’t worry you won’t singe your taste buds. Don’t be afraid of the name. Extreme Heat is one of our most flavorful salsas and fantastic to cook with!

In order to make room, we unfortunately had to discontinue our 48 oz. sizes. This was a tough decision, but current conditions and manufacturing challenges led us to explore other options. Now select PCC carries our full line of all six SKUs.

We expect Extreme Heat to invade other chains in the near future! Not in your favorite store! Contact us here and tell us!
extremeHeat
daves hearty chili

Dave’s Hearty Chili

Serving size: 6

Prep time: 10 minutes

Cook time: 2 – 5 hours

Dave’s chili is a staple in our house. If you’re looking for a hearty dish (with delicious leftovers) look no further.

Ingredients

  • 1 lb ground beef – fried
  • 1 lb ground sausage – fried
  • 1 lb bacon – fried
  • 3 cans fire roasted tomatoes
  • 3 cans of black beans – strained
  • 3 cans navy beans – strained
  • 3 cans chili beans – strained
  • 1 – 2 containers of Salsa de Rosa
  • 1 packet of chili seasoning

Instructions

After all meat is cooked, place in Crock Pot or on stove and add other ingredients. Heat thoroughly and allow flavors to marinate for up to 2 hours. If too thick, add 1 cup of water.

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blackened Pork

Blackened Pork & Salsa de Rosa

Serving size: 6

Prep time: 5 minutes

Cook time: 1 hour

Pork a whole new way.

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless pork chops
  • 2 cans (14.5 oz) chicken broth
  • 36 oz Mean Green Salsa de Rosa
  • 1 package of tortillas
  • 1 can of black beans

Instructions

In a large pot on medium-high, heat oil and add pork chops. Sear meat approx. 4 minutes on each side until well browned.

Add 1 can of chicken broth. Allow broth to evaporate and blacken meat, approx. 5-7 minutes.

Add salsa and remaining can of broth (mixture will be brown). Let pork chops simmer until tender. 

Remove chops from pan, cube, and add back to mixture. Cook for an additional 2 minutes.

Serve warm with tortillas and black beans.

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calzone

Calzone with Salsa de Rosa

Serving size: 2 big calzones

Prep time: 45 minutes

Cook time: 20 minutes

OMG — calzone!

Ingredients

  • A doughball. We like Benny’s
  • 1/4 cup diced onion
  • Small can of tomato paste
  • Pepperoni, sausage or like meat
  • Mushrooms, peppers, onion, jalapeno and/or spinach
  • 4 cups mozzarella cheese
  • 16oz Salsa de Rosa

Instructions

Simmer onion, jalapeno, and Salsa de Rosa on low-medium heat for 20 minutes.

Mix in the tomato paste, other ingredients, and meat of choice. Simmer on medium heat until most of the liquid cooks off. Feel free to also drain a bit of the oil from the pan.

Split your doughball into two even blobs. Roll both into ovals. Add cheese, sauce, and any other toppings on half of each oval. Fold bare sides of ovals over full sides, covering completely. Poke small holes in the top of each calzone for venting and potential overflow.

Bake on 425 for 20 minutes or until the top turns dark brown. Let cool for 15 minutes. Serve topped with cheese, sauce, and/or garnish.

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salmon topped with salsa

Salmon de Rosa

Serving size: 4

Prep time: 5 minutes

Cook time: ~10 minutes

Oh baby! Salmon the best way.

Ingredients

  • 1 tablespoon olive oil
  • 1 lb salmon
  • Favorite Salsa de Rosa flavor

Instructions

Lightly coat a piece of foil with olive oil. Place salmon on foil and coat fish with Salsa de Rosa. 

Grill on medium-high until cooked through. Approx. 10 minutes.

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meatloaf

Magnificent Meatloaf

Serving size: 3 to 4

Prep time: 15 minutes

Cook time: 1 hour

Prepared with Salsa de Rosa, this version of the classic meatloaf is extra moist and flavorful.

Ingredients

  • 1.5 lbs ground beef
  • 8oz Salsa de Rosa
  • 1 cup quick oats
  • 1 green bell pepper, cubed
  • 1 medium yellow onion, cubed
  • 2 eggs, beaten
  • 8 oz tomato sauce
  • 3 oz medium cheddar cheese, sliced in 1/4″ by 1/2″ strips

Instructions

Preheat oven to 425 degrees. Mix all ingredients in a large mixing bowl. Get in there with your hands! 

Push mixture into 4″x8″ meatloaf pan.

With a knife, cut three evenly spaced “troughs” lengthwise. Bury 1/2″ strips of cheddar cheese in each trough. Top with Ketchup and/or Salsa de Rosa. 

Bake for 1 hour. Serve with mashed potatoes and veggies. Save leftovers and make meatloaf sandwiches the next day. 

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